I cook (how I cook) most everything we eat on the grill, and this is the simple thing we do to our meats. We use this same basic recipe for most every meat: beef, chicken, fish, pork...whatever, adjusting the quantities as our palates' dictate.
Preheat the barbeque grill. Do what's necessary to clean up any amount or cut of beef. Obviously those cuts that do best with fire roasting (steaks and that ilk), are best done this way. Coat it liberally with olive oil, sprinkle on salt (coarse grained Kosher is best), cayenne pepper, granulated onion, granulated garlic, and paprika. Adjust the cayenne to taste. We like it spicy. Throw it on a pre-heated grill.
Set your temperature control to it's highest setting, in order to sear and seal the meat fast. Turn ONCE when a little less than half-done to do the other side--the actual time needed will be a function of the power of your grill and the thickness of the meat. Use a bit less heat and a bit more time if it's much thicker than your average steak (an inch or so).
I prepare the pieces on my work surface, and dust on that first layer of spices. Then I put the meat on the grill and dust the top side with the rest of the salt & spices. Avoid continually shifting and moving your meat so that you don't lose any juices or scrape off the coating.
We like to eat simple meals. Mostly we make a huge salad and/or our braised vegetables to go with our meats. Our favorite is what's known as "spring mix", dressed with salt, olive oil, and lemon juice. To that I may add fresh chopped pineapple, or tomatoes, or apples, or oranges, or mandarin oranges (our favorite). You can toss in some nuts, pine nuts, chopped walnuts, chopped pecans, or cashews.
Add a glass of wine or beer, and a couple of slices of fresh sourdough bread; and it's dinner!